Deborah Thuman on fri 27 nov 09
Here's my experience for what it's worth.
^04 will NOT survive the oven. Cracked the sucker right down the
middle the very first time.
^10 WILL survive the oven. I've got a ^10 slab that stays in the oven
and helps moderate the oven temp. The fact that all the hot air comes
out when the door opens doesn't mean much when you're cooking a roast.
It means a whole lot when baking. A hot stone in the oven helps keep
the temp stable and makes for better baking. BTW, I glazed that slab.
Makes for easier cooking when something decides to crawl out of the
pan and explore the oven.
^6 can be used in the oven. I put the dough in the pan, preheat the
oven, put the pan in, and wait for bread. You're not supposed to do
this, but I was using a ^6 with kyonite (which I'm sure is spelled
differently) and the clay body was supposed to be able to go through
raku.
^10 bread pans go into a preheated oven and I get great bread. In
fact, I completely ignore my glass and metal bread pans now. Jim made
me a drape mold for a bread pan, and I've got maybe a half dozen pans.
Interestingly, the one with temoku glaze makes the best crust.
Deb Thuman
http://debthumansblog.blogspot.com/
http://www.etsy.com/shop.php?user_id=3D5888059
http://www.facebook.com/pages/Deb-Thumans-Art-Page/167529715986
Lee Love on sat 28 nov 09
On Fri, Nov 27, 2009 at 6:07 PM, Deborah Thuman wrot=
=3D
e:
> Here's my experience for what it's worth.
>
> ^04 will NOT survive the oven. Cracked the sucker right down the
> middle the very first time.
Deborah, my terra sigged ^03 pie plates work well in the oven.
Clays can vary widely.
--
Lee, a Mashiko potter in Minneapolis
http://mashikopots.blogspot.com/
"Ta tIr na n-=3DF3g ar chul an tI=3D97tIr dlainn trina ch=3DE9ile"=3D97tha=
t is, "T=3D
he
land of eternal youth is behind the house, a beautiful land fluent
within itself." -- John O'Donohue
Vince Pitelka on sat 28 nov 09
Deb Thuman wrote:
"04 will NOT survive the oven. Cracked the sucker right down the
middle the very first time."
Hi Deb. Please do not feel like I am picking on you, but I have to say
something about this. Potters have been making lowfire ovenware for
decades. Low-fire ware is porous, and that generally means higher
thermal-shock resistance and better performance in the oven. Generally,
low-fired ovenware performs very well. What claybody were you using, and
what were the circumstances of use? Was the oven already hot when the
vessel was placed in the oven? Was there food in the vessel? How was it
glazed?
- Vince
Vince Pitelka
Appalachian Center for Craft
Tennessee Tech University
vpitelka@dtccom.net; wpitelka@tntech.edu
http://iweb.tntech.edu/wpitelka
Eleanora Eden on sat 28 nov 09
I have had good luck with low fire oven ware. I have just baked another
pie in my wonderful pie plate that I have been using happily since 1987.
I have made, used, and sold many pie plates and casseroles made at ^06
(bisc ^04, glaze ^06) and never got a complaint from a customer.
As it happens, I am just contemplating making more of these and I was looki=
ng
through my oldest studio notebooks for any hints as to what I was doing. O=
f
course, found nothing. I know I used a grogged body that I didn't
use for other stuff.
In another lifetime I made oven ware at ^9-10, also very
successfully. Don't remember
using a special clay body.
I just looked around in case I could find the instruction sheet I
used to include with
ovenware. It talked about making sure that the dish didn't go very
cold into a hot
oven, to either warm it in a dishpan of warm water or start in a cold
oven. I also
mentioned that cupboards can be very cold and to do the "cheek test",
put the dish
to your cheek and if it feels cold it should be heated up gently
before used in the
oven.
Eleanora
--
Bellows Falls Vermont
www.eleanoraeden.com
Lee Love on sun 29 nov 09
Went to the opening at Raymond Ave. Gallery and saw Lisa Buck's
earthenware for the first time. You can see some work at the Grand
Hand page:
http://www.thegrandhand.com/BIOPAGES/Buck.html#
I mentioned that I just started working in earthenware
(Deborah, I used Continental Clay's smooth lowfire red) and we talked
about ovenware. She says her casseroles are meant to be put in the
oven. A lot of her work is unglazed on the outside. She sprays a
thin coat of terra sig on the unglaze surfaces. Gives it a little
shine.
--=3D20
--
Lee, a Mashiko potter in Minneapolis
http://mashikopots.blogspot.com/
"Ta tIr na n-=3DF3g ar chul an tI=3D97tIr dlainn trina ch=3DE9ile"=3D97tha=
t is, "T=3D
he
land of eternal youth is behind the house, a beautiful land fluent
within itself." -- John O'Donohue
Lee Love on sun 29 nov 09
On Sun, Nov 29, 2009 at 3:05 PM, John Post wrot=
=3D
e:
> Lee,
>
> Her work is very nice, very well designed. =3DA0The font on that webpage
> is too small though. =3DA0Sheeeeeesh, who designed that?
The images are from the Grand Hand Gallery in Saint Paul. My wife
Jean said she spoke to Lisa about web pages. I am hoping she gets
one up soon. I think I will recommend a blog to her.
--
Lee, a Mashiko potter in Minneapolis
http://mashikopots.blogspot.com/
"Ta tIr na n-=3DF3g ar chul an tI=3D97tIr dlainn trina ch=3DE9ile"=3D97tha=
t is, "T=3D
he
land of eternal youth is behind the house, a beautiful land fluent
within itself." -- John O'Donohue
Ron Roy on sun 29 nov 09
Hi Deb,
Not as simple as that - was it glazed inside?
Many factors involved in heat cracked pots - most of the time it's the
liner glaze having too low an expansion - easy to pin point this
because glaze expansion can be calculate to see if this is a factor.
Cristobalite is also a big factor with oven ware - easy to see on a
dilatometer chart and possible to eliminate when formulating a clay
body.
RR
Quoting Deborah Thuman :
> Here's my experience for what it's worth.
>
> ^04 will NOT survive the oven. Cracked the sucker right down the
> middle the very first time.
>
> ^10 WILL survive the oven. I've got a ^10 slab that stays in the oven
> and helps moderate the oven temp. The fact that all the hot air comes
> out when the door opens doesn't mean much when you're cooking a roast.
> It means a whole lot when baking. A hot stone in the oven helps keep
> the temp stable and makes for better baking. BTW, I glazed that slab.
> Makes for easier cooking when something decides to crawl out of the
> pan and explore the oven.
>
> ^6 can be used in the oven. I put the dough in the pan, preheat the
> oven, put the pan in, and wait for bread. You're not supposed to do
> this, but I was using a ^6 with kyonite (which I'm sure is spelled
> differently) and the clay body was supposed to be able to go through
> raku.
>
> ^10 bread pans go into a preheated oven and I get great bread. In
> fact, I completely ignore my glass and metal bread pans now. Jim made
> me a drape mold for a bread pan, and I've got maybe a half dozen pans.
> Interestingly, the one with temoku glaze makes the best crust.
>
>
> Deb Thuman
> http://debthumansblog.blogspot.com/
> http://www.etsy.com/shop.php?user_id=3D5888059
> http://www.facebook.com/pages/Deb-Thumans-Art-Page/167529715986
>
John Post on sun 29 nov 09
Lee,
Her work is very nice, very well designed. The font on that webpage
is too small though. Sheeeeeesh, who designed that?
John Post
Sterling Heights, Michigan
On Nov 29, 2009, at 9:56 AM, Lee Love wrote:
> Went to the opening at Raymond Ave. Gallery and saw Lisa Buck's
> earthenware for the first time. You can see some work at the Grand
> Hand page:
>
> http://www.thegrandhand.com/BIOPAGES/Buck.html#
>
>
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